1. Slice about 1/8 inch off the stem end of each tomato. Carefully dig out the core and seeds leaving the flesh and skin. I found a grapefruit knife and tablespoon work best for this task. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss stuffing mix with 1 tablespoon olive oil, margarine, Parmesan, herbs, salt and pepper to taste in small bowl; set aside. Adjust moisture with vegetable broth until crumbs are slightly wet (not soupy). Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

Adaped from recipe by: America's Test Kitchen.

Each (one stuffed tomato) serving contains an estimated:

Cals: 336, FatCals: 150, TotFat: 17g

SatFat: 5g, PolyFat: 2g, MonoFat: 10g

Chol: 11mg, Na, 1000mg, K: 427mg

TotCarbs: 37g, Fiber: 7g, Sugars: 0g

NetCarbs: 30g, Protein: 10g